Mom’s Fried Chicken
My Mom’s Fried Chicken was the BEST! She used seasoned bread crumbs and garlic salt to give it extra flavor. When I make it for my family now, it vanishes in no time. It is crispy and seasoned perfectly. If there are any leftovers, I put it in lunch boxes the next day and they eat it cold. Makes me feel like a kid again!
Homemade fried chicken is a recipe that every cook should have in their rotation of basic recipes. This one is easy to make and uses only 5 ingredients. Mom’s Fried Chicken is an affordable meal for a weeknight family dinner and always gets gobbled up quickly. You’ve heard the phrase, “FINGER LICKIN’ GOOD”…this recipe truly is!
We like to use drumsticks or chicken legs when making Mom’s Fried Chicken. It’s easy to eat with your hands and tastes so crispy and delicious. But I often add chicken thighs to the pan, too. When using this recipe for white meat, I cut it into strips and make Chicken Tenders. They are so yummy served with Crispy Smashed Potatoes and a leafy salad.
Mom’s Fried Chicken Recipe
What’s needed?
- ALL-PURPOSE FLOUR– A coating of flour and egg helps the breading stick to the chicken. It’s an important first step in dredging.
- ITALIAN BREAD CRUMBS– Seasoned bread crumbs add flavor and an amazing crunch to the chicken.
- EGGS– Beaten lightly, they are the second step in dredging. The eggs help the bread crumbs to stick to the chicken.
- GARLIC SALT– This adds a salty, savory flavor to the fried chicken.
- CHICKEN LEGS– Dark meat is the perfect vehicle for the crispy breading on this fried chicken.
How to make Mom’s Fried Chicken?
Step-by-Step Instructions:
- Heat the oven to 350 degrees Fahrenheit. Heat 1/4 inch of canola oil in a large skillet over medium high heat. Put the flour and the bread crumbs in a gallon size plastic bag and shake to mix.
- Crack the eggs onto a shallow plate and whisk with milk. I prefer to use a plate instead of a bowl for this because it is easier to coat the chicken. Pat the chicken dry with a paper towel. Then roll each piece, one at a time in egg mixture.
- Once the chicken is coated with egg, drop it in the bag with the bread crumb mixture. Hold the top of the bag shut and give it a gentle shake until the chicken is coated with crumbs. Place the chicken in the skillet.
- Turn chicken until browned on each side. Once browned, remove the chicken to a baking pan. Sprinkle garlic salt on each piece before putting the whole pan in the oven.
- Bake the chicken uncovered for 45 minutes. Remove the pan from the oven and allow it to rest for 10 minutes. Recipes makes 6 servings.
I served Mom’s Fried Chicken with homemade Baked Macaroni and Cheese and some sautéed green beans with ham. I hope you like this crispy fried chicken as much as we do, it’s sure to become a family favorite.
More of the Best Chicken Dinners
- Chicken Parmesan
- Roasted Chicken and Vegetables
- Buffalo Fried Chicken
- Creamy Chicken and Asparagus Casserole
- Sheet Pan Teriyaki Chicken and Vegetables
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Mom’s Fried Chicken
Ingredients
- 1/2 cup all-purpose flour
- 1 1/2 cups Italian seasoned bread crumbs
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic salt
- 12 pieces chicken
Instructions
- Heat the oven to 350 degrees. Begin to heat 1/4 inch of canola oil in a large skillet over medium high heat. Put the flour and the bread crumbs in a gallon size plastic bag and shake to mix.
- Crack the eggs onto a shallow plate and whisk with milk. I prefer to use a plate instead of a bowl for this because it is easier to coat the chicken. Pat the chicken dry with a paper towel. Then roll each piece, one at a time in egg mixture.
- Once the chicken is coated with egg, drop it in the bag with the bread crumb mixture. Hold the top of the bag shut and give it a gentle shake until the chicken is coated with crumbs. Place the chicken in the skillet.
- Turn the pieces until they are browned on each side. Once browned, remove the chicken to a baking pan. Sprinkle garlic salt on each piece before putting the whole pan in the oven.
- Bake the chicken uncovered for 45 minutes. Remove the pan from the oven and allow it to rest for 10 minutes. Recipe makes 6 servings.
Equipment
- 1 large skillet
- 1 13×9 inch baking dish